Buffalo Shrimp Lettuce Wraps

Buffalo Shrimp Lettuce Wraps

I love all things Buffalo! How about you?! 

Give these a whirl, they are pretty bomb if I do say so myself!


Buffalo Shrimp Lettuce Wraps



  • 4 tbsp. Ghee butter 
  • 2 garlic cloves, minced
  • 1/4 c. hot sauce, such as Frank’s
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. shrimp, peeled and deveined, tails removed
  • Kosher salt
  • Freshly ground black pepper
  • 1 head romaine, leaves separated, for serving
  • 1/4 red onion, finely chopped
  • 1 rib celery, sliced thin
  • 1/2 c. blue cheese, crumbled



  1. Make buffalo sauce: In a small saucepan over medium heat, melt butter. When melted completely, add garlic and cook until fragrant, 1 minute. Add hot sauce and stir to combine. Turn the heat to low while you cook the shrimp.
  2. Make shrimp: In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook, flipping halfway, until pink and opaque on both sides, about 2 minutes per side. Turn off the heat and add the buffalo sauce, tossing to coat.
  3. Assemble wraps: Add a small scoop of shrimp to the center of a romaine leaf, then top with red onion, celery, and blue cheese.


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